Nepalese Scrambled Eggs

The Nepalese version of scrambled eggs: fried red onions, exotic spices and fresh coriander combined with fluffy scrambled eggs. Served on toast these eggs make a great breakfast treat.

• Preparation Time: 5 mins
• Cooking Time: 20 mins
• Total Time: 25 mins
• Calories: 312 Calories

Ingredients

• 2 tablespoons butter
• 1 pinch ground cayenne pepper
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• 1 tablespoon curry paste
• 6 eggs, lightly beaten
• 2 tablespoons ghee (clarified butter)
• 2 small red onions, thinly sliced
• 3 tablespoons fresh cilantro, chopped

Recipe Instructions

Step 1

Heat ghee in a skillet over medium heat. Fry the onions, coriander, cumin, and cayenne pepper until the onions are soft. Stir in the curry paste and set aside.

Step 2

In a separate skillet, melt the butter over medium-low heat. Pour in the eggs; cook and stir until eggs are set. Mix in the onion mixture and serve garnished with fresh cilantro.